A ‘ hangi’ is the Maori oven in which food is cooked by steam. In Rotorua, most hangi are prepared by harnessing the natural steam that comes from the geothermal activity. Where this is not available, the steam has to be created, & this is done in an ingenious way. Firstly a large pit is dug & firewood is placed over it. Heavy rocks called ‘hangi rocks’ are put on top of the firewood & it is lit. As the firewood burns, the heated hangi stones fall into the pit. The hangi food or ‘kai’ is put into the pit & covered with leaves & dirt to seal the heat in. The food cooks for 3 to 4 hours & emerges as a steaming feast of pork, lamb, fish, kumara, potatoes & pumpkin that all have a very distinctive ‘hangi’ flavour. Then it’s time to eat & enjoy.